Torta de gazpacho

Traditional Spanish dish

Gazpachos Manchegos in Requena's style

Torta de gazpacho

Torta de gazpacho is a traditional Spanish dish originating from the regions of La Mancha and Valencia. It is a type of flatbread that is often used as a base for a hearty stew known as gazpachos manchegos.

History

The origins of torta de gazpacho can be traced back to the rural areas of Spain, where it was a staple food for shepherds and farmers. The dish is believed to have been influenced by the Moors during their occupation of the Iberian Peninsula. Over time, it became a popular meal among the local population due to its simplicity and the availability of its ingredients.

Preparation

The torta de gazpacho is made from a simple dough consisting of wheat flour, water, and salt. The dough is rolled out into thin, round flatbreads and then baked until crisp. These flatbreads are typically broken into pieces and mixed with a stew made from game meat, such as rabbit or partridge, along with mushrooms, tomatoes, peppers, and spices. The stew is cooked slowly to allow the flavors to meld together, and the torta pieces absorb the rich broth, creating a satisfying and filling dish.

Cultural significance

Torta de gazpacho holds a special place in the culinary traditions of La Mancha and Valencia. It is often prepared during festivals and family gatherings, symbolizing hospitality and community. The dish is also associated with the Camino de Santiago, as it was a common meal for pilgrims traveling along the route.

Related pages

• Gazpacho
• La Mancha
• Valencian cuisine

Gallery

• 

  Gaspatxo in Castalla

Torta de gazpacho

• 

  Gazpachos Manchegos Requena's Style

• 

  Torta de gazpacho

• 

  Castalla gaspatxo